Ingredients
- cooking spray
- 4 cups cornbread mix (such as Marie Callender's®)
- 1 tablespoon baking powder
- ¾ teaspoon pumpkin pie spice (Optional)
- 1 (15 ounce) can pumpkin puree
- 1 ½ cups water
Why This Recipe Is So Easy To Love
These muffins are moist and flavorful with a hint of natural sweetness from the pumpkin. They come together quickly and use simple ingredients you probably already have in your kitchen. Perfect for breakfast or a cozy snack.
Helpful Kitchen Tips
- Use fresh pumpkin puree for the best texture and taste.
- Do not overmix the batter; stir just until the ingredients are combined.
- Check muffins with a toothpick after 18 minutes to avoid overbaking.
- Do not overmix the batter; stir just until the ingredients are combined.
- Check muffins with a toothpick after 18 minutes to avoid overbaking.
Directions
Gently heat your oven to 375°F (190°C) and lightly spray a muffin tin with cooking spray. In a large bowl, mix together the cornbread mix, baking powder, and pumpkin pie spice. Then, add the pumpkin puree and water to the dry ingredients and stir everything until just combined—don’t overmix. Spoon the batter evenly into the muffin cups. Pop them in the oven and bake for about 20 minutes, or until a toothpick inserted in the center comes out clean. Let the muffins cool for a few minutes before enjoying!
What To Serve With This Dish
Serve warm with a pat of butter or a drizzle of honey. They also pair nicely with a hot cup of coffee or tea. For a savory twist, try them alongside chili or soup.
Storage Suggestions
Store muffins in an airtight container at room temperature for up to three days. For longer storage, freeze them individually wrapped and thaw at room temperature before serving.
Frequently Asked Questions
Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, but be sure to cook and puree the fresh pumpkin first, then measure 15 ounces for the recipe.
What can I use if I don’t have pumpkin pie spice?
You can substitute with ¾ teaspoon of cinnamon, or a mix of cinnamon, nutmeg, and cloves.
Can I make these muffins gluten-free?
Yes, use a gluten-free cornbread mix to keep the recipe gluten-free.
How should I store the muffins?
Store them in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Can I freeze these muffins?
Yes, freeze cooled muffins in a sealed bag or container for up to 3 months.
Why do I need to add baking powder if the cornbread mix already has leavening?
Adding baking powder gives the muffins extra lift and a lighter texture.
Can I add mix-ins like nuts or chocolate chips?
Yes, fold in about ½ cup of your favorite mix-ins before baking.
What’s the best way to tell when the muffins are done?
Insert a toothpick into the center; if it comes out clean or with a few crumbs, they’re ready.
